Steamed whole snapper with green onions

Most Chinese meals aren’t complete without a steamed whole fish, a symbol of good luck. Another winner from the Lai Ching Heen restaurant in The Regent ,Hong Kong.

Serves 4

1  11/3 lb whole cleaned red snapper,scaled

1 bunch fresh cilantro

22 thin slices fresh ginger

2 tablespoons oriental sesame oil

6 green onions,sliced

2 tablespoons minced fresh peeled ginger

2 tablespoons soy sauce

Cut 3 slashes on each side of fish.Place fish on heat proof plate. Divide cilantro into thirds. Place 1/3 of cilantro and 6 ginger slices in cavity of fish. Chop 1/3 of cilantro and reserve. Arrange 10 ginger slices atop fish.

Place rack in wok or heavy drop pan. Add 2 inches water and remaining 6 ginger slices to wok and bring to boil. Place fish on plate atop rack. Cover and steam until cooked through. About 7 minutes. transfer fish to platter.

Heat oil in heavy small skillet over high heat. Add green onions and minced ginger and fry 1 minute. Remove from heat. Mix in soy sauce and reserved chopped cilantro. Pour sauce over fish. Garnish with remaining cilantro sprigs and serve.


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